T here are quite a few types of biscuits out there — buttermilk, shortcake, Southern-style, and drop, just to name a few — ...

Store biscuits, without jam, in an airtight container at room temperature for 5-7 days. Once the jam is added, these are best eaten within 1-2 days. Cook's Notes ...

Top with the cut-out dough circles, so the jam is poking through the middle. Bake for 10 minutes or until golden around the edges. Transfer to a wire rack to cool before dusting with icing sugar.

Ingredients. 110g unsalted butter, at room temperature. 50g caster sugar. zest of 1 lemon. scraped seeds from ½ vanilla pod or ½ tsp vanilla paste. ¼ tsp flaky sea salt ...

My husband and I often lock horns when it comes to choosing seasonal fruit for me to make jam with; he’s a 100% peach or cherry person while I will always go for the raspberry. But you don&#8… ...

She had no distinct memories of biscuits — certainly not before she moved to California from the Philippines at the age of 13. But she knew they were the key to the towering sandwich Mr ...

6 tablespoons cold unsalted butter, cut into cubes, plus more for greasing the pan. 1 1/2 cups all-purpose flour. 2 teaspoons granulated sugar. 2 teaspoons baking powder ...

2. Whisk together flour, baking powder, baking soda and salt in a large bowl until combined. Add cubed butter; toss in flour mixture until evenly coated.

In the photo, we see little peanut butter cookies with a jam-like filling in the middle. Perfect for any beginner chef, no matter how young or small, this 25-minute cookie recipe is the perfect ...